Arugula and Hearts of Palm Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine arugula, hearts of palm, cherry tomatoes, and crumbled feta cheese.
• STEP 2.In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper to make the vinaigrette.
• STEP 3.Drizzle the vinaigrette over the salad and toss gently to coat.

Cooking Tips

• You can substitute baby spinach or mixed greens for the arugula.
• Add some toasted pine nuts or sliced almonds for extra crunch.
• For a vegan version, omit the feta cheese or use a dairy-free alternative.

Storage and Serving

• This salad is best served immediately after tossing with the vinaigrette.
• Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
• Add the vinaigrette just before serving to prevent the salad from becoming soggy.